Beef stew with sourdough bread cooked on the Traeger Timberline 850 grill
Angela Slater
Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas

How To Cook Beef Stew Served With Sourdough Bread On The Traeger Timberline 850 Wood Pellet Grill

Slow cook a winter warming stew on the BBQ for a no-fuss dinner


  • 1kg braising steak
  • 2 sticks celery; finely diced
  • 1 large onion; roughly chopped
  • 2 medium carrots; cut into 1” pieces
  • 1 bouquet garni
  • plain flour
  • 3tbsp tomato puree
  • 200ml red wine
  • 600ml beef stock
  • sourdough bread; to serve




  • cast iron casserole dish

Place all the ingredients into the casserole dish.

Pre-heat the Traeger to 160 – 165C (320 – 329F) and place the stew in the centre. Leave the lid off the casserole dish in order for the stew to absorb some smoke. If the meat starts to brown too quickly or the liquid to evaporate replace the lid or cover with a sheet of tinfoil.

Cook for about 2 – 2.5 hours until the meat is tender.